Gratin Dauphinois (Gratin of Potatoes)
by Art of the Home
Ingredients (for 6 servings)
- About 2 lbs of potatoes
- 1.5 cups of milk
- 1 cup of heavy cream
- 2 crushed garlic cloves
- 1 tsp of salt
- 2-3 turns of pepper mill
- Parsley (optional)
Directions
- Preheat oven to 350 °F.
- Peel and wash potatoes. Cut in thin slices and pat dry.
- Rub bottom of oven proof casserole dish with a couple of crushed garlic cloves.
- Arrange potatoes on your baking dish. Mix milk, heavy cream, salt and pepper. Pour mixture over potatoes.
- Bake for 1.5 hours. The potatoes will be golden brown and simply melt in your mouth!
Art of the Home Suggestions:
- Cheese: there is an ongoing debate in France as to whether it is acceptable to add cheese to a grating Dauphinois. But if you love cheese, feel free to sprinkle shredded gruyère on top of the potatoes, it is delicious!
- Meal idea: you can serve your gratin Dauphinois with lamb (roasted leg of lamb or grilled lamb chops), it is a great combination. A gratin Dauphinois also pairs well with a pork roast.
- Vegetarian: in the old days, a gratin Dauphinois was a satisfying and hearty supper. During the week, consider a meatless dinner by serving your gratin Dauphinois with a green salad.
- Parsley: after taking your gratin out of the oven, feel free to sprinkle some chopped parsley — it will add color and it’s good for digestion too!
List of Cookware and Utensils
From Anne Marie on Facebook:
From which area comes from the Gratin Dauphinois?
Great question Anne Marie, thank you for asking! This dish comes from the Dauphiné, an old Southeastern region of France (now made of the French departments of Ise?re, Dro?me, and Hautes-Alpes). People living in this region are called Dauphinois — hence the name gratin Dauphinois. The main city from the Dauphiné region is Grenoble (Ise?re), you may have heard about it. And although this dish is traditional of the Dauphiné, it is enjoyed all over France. Hope that answers your question. We will add this background to the recipe, thank you so much for bringing it up.
From Gabrielle on Facebook:
Can you make Gratin Dauphinois with sweet potatoes? I’m looking for a new sweet potato recipe besides the one loaded with marshmellows and sugar.
I don’t see why not. That’s a great way to blend two cultures, love it! If you try it before us Gabrielle, would you mind reporting back and tell us if it worked out? We could call it the “Sweet Potato Gratin Dauphinois” or “Gratin Dauphinois à l’Americaine” – what a great idea! Thank you for your question Gabrielle!
From Gabrielle on Facebook:
You think the sweet potatos would need tweaking?
I wouldn’t tweak anything — sweet potatoes should cook like any other potatoes. You may want to check for consistency after an hour or so but I am not too worried about overcooking for this gratin — the softer the potatoes the more it melts in your mouth. Your gratin will be sweeter but that “sucré-salé” (sweet-salty) combo could be quite delicious. Can’t wait to find out!
i am wanting to try this for thanksgiving. i am fixing a ham. cooking it at 325 degrees. how long do i bake this for?
At 325, we would go for 2 hours. Poke it with a knife to confirm the potatoes are tender, add more time if needed. At 350, it’s about 1.5 hours. Enjoy and Happy Thanksgiving Nancy!
i fixed this for thanksgiving and they were good. but, my husband said on the bland side. i used kosher salt instead of regular table salt. was that the reason for this?
Thanks for your feedback Nancy. I don’t think it has to do with the salt (regular vs. kosher). It is true that a grating Dauphinois is not a spicy dish per se. There are some variations of this recipe with nutmeg (we don’t add it but some people do). You could also always increase the amount of pepper or add some other spices that your husband likes to make it spicier if you wish. Hope that helps.